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Low-Cal Carrot Cake

Low-Cal Carrot Cake

1 cup of liquid shortening
2 tablespoons of granulated fructose
4 Eggs
1/2 cup of water
2 cups of flour
1 teaspoon each of baking soda & powder
2 teaspoons of ground cinnamon
1 teaspoon of ground nutmeg
1/2 teaspoon of salt
1/2 cup of pecans chopped
3 cups of grated carrots

Preheat oven to 350ºF. Grease and flour a 3 quart tube pan. In a mixing bowl crem together the shortening, fructose and eggs until light and lemon colored. Add remaining ingredients except carrots and pecans. Beat well then stir in carrots and pecans. Pour batter into prepared pan and bake for 30-40 minutes. Exchanges: 1 bread 3 fat Recipe makes 16 servings at 229 calories each

From: Diabetic Dessert Cookbook Reposted 4 you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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